Crispy Baked Sriracha Wings

March 13, 2015

Today is a special day in the Sarcastic Cooking family! My younger brother, Nick, is turning the big 3-0! Having just turned this wonderful age last year, I know what a big deal this birthday is. In true Nick fashion, we are going to celebrate by making and eating spicy chicken wings!

Against my Mom’s advice, I am posting a meat recipe on a Friday during Lent. Gasp! I think we are a few of the only people that still uphold the no meat on Fridays thing. So this recipe is for all of you heathens. Kidding!

For those of you who may know my brother, you know that he loves spicy food! He in fact has taken that blazin’ wing challenge at Buffalo Wild Wings on more than one occasion because, if there is one thing my brother loves more than spice, it is free stuff!

I like to think this ability to eat a raw habanero pepper without blinking comes from years of abuse—I mean, training—from me and my other brother. I told you guys before about our cayenne pepper toothpaste and water concoctions that Nick would drink for money. Well, money he is still owed, so let’s just say he did it for pride.

Nick is always up for a challenge. After he drank that drink he was sweating profusely but still played it off like he could handle it. He also did that after a failed attempt at a Man vs Food challenge in the city. If you ask him, he will tell you that one day he will finish that challenge! He never gives up.

Today I combined spicy Sriracha to appease Nick and lime juice, soy sauce, and honey for me because I am not a person that can eat habanero anything! Let’s all eat wings this weekend to celebrate my brother and all the other spice lovers out there!

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.

Add the ingredients for the sauce to a small sauce pan. Whisk to combine. Heat the sauce over a medium flame until it starts to simmer. Reduce heat and simmer until the sauce reduces by half. Keep the sauce warm over a low flame.

Add the melted butter, garlic, salt, and pepper to a large mixing bowl. Add all the chicken wings to the bowl, toss together using tongs to evenly coat all the wings. Arrange the wings on the parchment lined sheet. Bake in the oven for 15 minutes. After 15 minutes, flip the wings and cook for 15 more minutes.

Remove the baking sheet. Set your oven to broil. Brush each wing with some of the sauce. Place under the broiler for 2 minutes. Repeat that process two more times for a total of six minutes under the broiler. Watch closely to make sure the wings don’t get too dark.

Let the wings cool for a few minutes and then serve with ranch or blue cheese dipping sauces.